Today I am sharing a recipe given to me by my mother-in-law: stewed snow peas. Snow peas make a great side dish for both meat and fish. Additionally, preparing them stewed following this recipe is very easy; in no time you’ll have a colorful and flavorful vegetable dish on the table, suitable for the whole family.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4Persons
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.6 oz snow peas
- 1 g carrot
- 1 shallot
- to taste extra virgin olive oil
- 2 tablespoons tomato puree
- to taste salt
- to taste pepper
Steps
To prepare stewed snow peas, wash and trim the snow peas, then cut them into pieces 1-1.5 inches long. Set aside.
Wash the carrot, you can peel it if you prefer, and cut it into very small cubes. Peel and finely chop the shallot.
Heat a pan with a few tablespoons of extra virgin olive oil and add the shallot and carrot to sauté for a couple of minutes.
Add the snow peas and sauté for another 2-3 minutes. At this point, pour in half a glass of water, season with salt and pepper, and cover with a lid.
Let the snow peas cook with the lid on, stirring occasionally, until they are cooked. Add more water if they dry out too much. It will take 10-15 minutes, a little less if you prefer them crunchier, and a bit more if you like them very soft.
Shortly before the end of cooking, add the tomato puree, stir, and serve your stewed snow peas hot or warm.
